Friday, December 5, 2014

I love Madeira wine, especially with veal. Unfortunately, the rest of my family has differing opinions. Miss F had her chicken plain, no potatoes and lots of broccoli (no stems!) C had the sauce on the side and made a meager effort to eat a couple of the mushrooms. I had mine drenched in the delicious sauce, I may have stolen a couple of C's mushrooms, which he was grateful for. The sauce was also amazing on the mashed potatoes, so I highly recommend serving them with this dish. Thanks to Life as a Mrs. for the great recipe.

Preheat the oven to 350. Spray a baking sheet with non-stick cooking spray and set aside. Heat the oil and butter in a large skillet. Dredge the chicken in flour, shake off any excess. Add the chicken to the pan and sauté until golden brown, about 2 to 3 minutes a side. Remove to the prepared baking sheet and place in the preheated oven for 10 minutes. Top each chicken cutlet with mozzarella cheese and return to the oven for 1 to 2 minutes more.

While the chicken is in the oven, add another tablespoon of butter to the pan that the chicken was cooked in. Add the mushrooms and sauté for 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the flour and stir until incorporated, for about 30 seconds more. Deglaze the pan with the wine and chicken broth, stirring well. Bring to a boil and cook until the mixture reduces and thickens, add the salt and pepper. Serve the chicken topped with the madeira sauce.